These healthy muffins are a delicious breakfast or snack – perfect for little and big fingers alike.
Ingredients (14)
Main ingredients
2 medium zucchinis, grated and liquid squeezed out
3 bananas, mashed
1/2 cup silan date syrup – I buy one that has no added sugar
1/4 cup grapeseed oil
1 and 1/2 teaspoons vanilla
2 eggs
1 and 1/2 teaspoons cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup whole wheat flour
1 cup oats
2 tablespoons coconut flakes (unsweetened)
2/3 cup raisins
Start Cooking
Prepare the Muffins
Yields 44 mini muffins
Preheat oven to 350°F.
Mix together zucchini, bananas and silan.
Next add in oil, vanilla and eggs until well incorporated.
Mix in dry ingredients. Then fold in raisins.
Scoop into lined mini muffins tin (I used the parchment liners). I use a one tablespoon measuring spoon.
Bake for 14-15 minutes.
